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Roasted Eggplant Lentil Salad (Aubergine Salad) Recipe

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★★★★★

4.4 from 85 reviews

A vibrant and hearty Roasted Eggplant Lentil Salad combining tender green lentils infused with aromatic herbs and garlic, sweet roasted eggplant cubes, fresh cherry tomatoes, and peppery arugula, all tossed in a tangy lemon-Dijon dressing and topped with crumbled feta for a satisfying Mediterranean-inspired dish perfect for a healthy lunch or light dinner.

Ingredients

Scale

Lentils and Broth

  • 1 cup dried green or brown lentils (or French/Puy lentils; see note for canned option)
  • 1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
  • 1 1/2 cups water
  • 1 large garlic clove, smashed, skin removed
  • 1.5 x 5 cm (3/4 x 2″) lemon peel
  • 1 bay leaf, dry or fresh
  • 2 sprigs thyme, or 1/2 tsp dried thyme
  • 1 rib celery, broken into 3 or 4 pieces, or a handful of celery leaves (optional)

Roasted Eggplant

  • 700g / 1.4 lb eggplant / aubergine (about 2 medium)
  • 2 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Dressing

  • 2 tbsp lemon juice (or cider vinegar, white or red wine vinegar)
  • 4 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme; optional)
  • 1 tsp sugar (optional)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Salad Assembly

  • 250g / 8 oz cherry tomatoes, halved (large ones quartered)
  • 2 handfuls rocket / arugula lettuce, torn into 5 cm (2″) pieces
  • 60g / 2 oz feta cheese, crumbled (or more to taste)

Instructions

  1. Make the Dressing: Combine lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, fresh thyme leaves, sugar (if using), salt, and black pepper in a jar. Shake well to emulsify and set aside.
  2. Cook Lentils: In a saucepan, combine dried lentils, vegetable or chicken broth, water, smashed garlic clove, lemon peel, bay leaf, thyme sprigs, and celery pieces. Bring to a simmer over medium heat, then cover with a lid and reduce heat to medium-low to maintain a gentle simmer.
  3. Simmer Lentils: Cook lentils uncovered for 20 minutes for al dente texture or 25 minutes for softer lentils. Stir occasionally to prevent sticking.
  4. Drain Lentils: Drain the lentils and remove all the flavoring ingredients such as garlic, lemon peel, bay leaf, celery, and thyme. Briefly rinse lentils to remove any grit but avoid washing away flavor. Shake off excess water thoroughly.
  5. Roast Eggplant: Preheat the oven to 240°C (450°F) or 220°C (425°F) fan oven. Line a baking tray with parchment paper. Cut eggplant into large 3 cm (1.2″) cubes. Place in a large bowl and drizzle with olive oil, salt, and black pepper. Toss well to coat evenly.
  6. Roast Eggplant (continued): Spread the eggplant cubes in a single layer on the prepared baking tray. Roast for 20 minutes, then flip cubes and roast an additional 10 minutes until caramelized on the edges, tender on the inside, but not shriveled.
  7. Assemble Salad: In a large bowl, combine the drained lentils with halved cherry tomatoes and torn arugula. Drizzle over most of the prepared dressing and gently toss to combine.
  8. Serve: Transfer the lentil mixture onto a serving platter. Top with the roasted eggplant cubes. Drizzle remaining dressing over the eggplant and sprinkle crumbled feta cheese on top. Serve warm or at room temperature, accompanied by flatbread or crusty bread if desired.

Notes

  • Note 1: For canned lentils, reduce cooking time and adjust liquid accordingly; rinse canned lentils well before using.
  • Note 2: Smashing the garlic releases more flavor; removing the skin avoids bitterness.
  • Note 3: Fresh thyme adds brightness; dried thyme is a convenient substitute. Sugar in dressing is optional to balance acidity.
  • Use a high temperature for roasting eggplant to develop caramelization and deepen flavor without drying out.
  • This salad can be served warm, at room temperature, or chilled depending on preference.

Keywords: roasted eggplant salad, lentil salad, aubergine salad, Mediterranean salad, healthy vegetarian salad, lentils and eggplant

Find it online: https://kitchenbyclara.com/roasted-eggplant-lentil-salad-aubergine-salad-recipe/